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Electric Smoker Modifications - Page 4

post #61 of 75

OK, I have 2 "mods" to share.  #1 is my wood chip pan.  It consists of 3 screws and a 12" pizza pan from Wal-Mart (<$3.00).  It sits just above the element and works great for chips.  Not very good for chunks though. 

 

chip-pan-in-smoker.JPG

chip-pan.JPG

 

#2  After seeing WingNut's post, I went on a mission to build a temperature controller.

 

controller.JPGcontroller-on.JPGsmoker.jpg

 

The controller consists of the following (sorted by cost):

 

1  JLD612 PID Temperature Controller (came with 3ft K-Type Thermocouple)  [eBay]

1  Large Radio Shack project box   [Radio Shack]

1  A/C Extension cord   [Lowes]

1  25 amp Solid State Relay   [eBay]

1  Large Heat sink   [eBay]

2  30amp toggle switches   [Lowes]

1  12ft K-Type Thermocouple   [eBay]

1 pkg Ideal terminal kit   [Lowes]

1 tube heatsink grease   [Radio Shack]

3' 12ga single stranded cable   [Lowes]

3' 18ga double stranded cable   [Lowes]

1 pkg wire caps   [Lowes]

 

post #62 of 75
MSM - CONGRATULATIONS!!! That is a VERY nice setup! How is it working out for you?
post #63 of 75

OK.  Immediately after building the controller I made a fundamental error.  I was so overjoyed that I could regulate the temperatures automatically that I figured enough smoke was escaping from the gaps in the sides and I kept the smoker lid closed.  I basically left the smoker, only to add more chunks later.(I've since switched to chips)  I RUINED a lot of chicken.  Skin was black and smelled awful.  I cut open the chicken and this awful smell permeated the meat.  It was unusable.  Except as a lesson.

 

Since I'm no longer using a charcoal smoker, I switched from chunks to chips.  I found the smoke easier to obtain/regulate.  I had first used a pizza pan like the one shown above, but with 1/2" holes drilled all through it.  This allowed the chunks to get enough heat to smolder. Problem is, it would also catch fire.  It was becoming a pain to deal with.  The pan shown above and chips works great.

 

I also drilled two 1/2" holes in the dome to allow smoke to leave.  I also leave the dome lid opened a crack while cooking to allow smoke to leave and still maintain temps inside the cooker.

 

Last shoulder I did turned out great.  Instead of toying with temps every 1-5 minutes throughout the night.  I put chips on every 1/2 hour or so.  I was able to get at least a little sleep that night.

 

A friend has since informed me that after 140 degrees, I should quit adding chips for smoke.  I will try that tip next time.

post #64 of 75

Whats the reason for the Nazzi's to ban Flame based smokers , I thought this was suposed to be a free country

post #65 of 75
You revived an ancient thread to post THAT? Wow. To anyone out there who cares the electric smoker w the temp controller still works great.
post #66 of 75

I got a new little chief.Found a tall file cabinet. 

I works good when cold outside.But when warm outside left it out.Leaving in does cut time on cooking too.about half or so.My son smokes salmon and it calls for 6 hrs of smoking .It cuts that in half or 3-4hrsThanks for looking.

post #67 of 75
Quote:
Originally Posted by Dutch View Post

Folks, Here's your chance to post the modifications and (hopefully) pictures of what you did to your smoker to make it work better. This topic will remain as a sticky so all the new folks don't have to hunt to far to find it.


This might be off topic but I've seen the term sticky here since I joined but have no idea what they are or how they work. How do you make a thread into a sticky?

post #68 of 75

I did a little research and read that using sand in the water pan will help bring you temp up as water is such an energy absorber.  I also wrapped my smoker with a welding blanket ($20 investment).  Both have really helped maintain a higher temp in my electric smoker.

post #69 of 75
I won a Landmann smokey mountain in a raffle at my local ACE Hardware . Smoked a shoulder in it that weekend and noticed a lot of smoke coming from around the door,handles, and so on ....Let the fun begin.

First added a nomex gasket around the door
Then readjusted the hinges to allow for the added gasket.
Then realized that all the pictures I have seen show a draw latch on most doors . So I decided to forget the hinges all together. I installed a "T" bar on the bottom of the smoker to hold the door aligned where it needs to be. Then put on 4 draw latches to lock the door in place perfectly tight. Then relocated the flue from the back to the top. And riveted a piece of metal over old flue spot. I repositioned the door handle to the top above the thermometer then added 2 more thermometers on the side at 2 different levels allowing me to see the difference in locations if any.
Smoked another shoulder and held a perfect 250 through the entire cook.
That's when I decided to make it look as good as it smokes.


post #70 of 75
You can get a plug in dimmer at HD online. Not sold in stores. It is 1500 watts and 12.5 amps and costs $25.00. I just ordered one. On the HD site search: Skylink 1500 watts. You should only see the item I've described. Good luck.
post #71 of 75
Quote:
Originally Posted by mikezetts1 View Post

You can get a plug in dimmer at HD online. Not sold in stores. It is 1500 watts and 12.5 amps and costs $25.00. I just ordered one. On the HD site search: Skylink 1500 watts. You should only see the item I've described. Good luck.


That makes life easy.... How does the controller work... ( Skylinkhome TB-318 Wireless Wall Mounted Transmitter, Off White $16.50 )..

I see they have a transmitter that pairs with it... Does the pair work well......

With a remote therm and the remote transmitter, my easy chair would become my home base for smoking... adjust temps... drink beer...

Available at Amazon also....
post #72 of 75
OK, we are looking at different models. On the Home Depot site, I am looking at Skylink model PA-318. You plug the PA-318 unit into a socket. Then, plug the smoker into the unit. Next, pair the included remote control and that's it. I can't comment on how it works as I have ordered, but not received mine yet. Here is a link to the unit:
post #73 of 75
post #74 of 75
Quote:
Originally Posted by MS Mayhem View Post

OK, I have 2 "mods" to share.  #1 is my wood chip pan.  It consists of 3 screws and a 12" pizza pan from Wal-Mart (<$3.00).  It sits just above the element and works great for chips.  Not very good for chunks though. 

chip-pan-in-smoker.JPG

chip-pan.JPG


#2  After seeing WingNut's post, I went on a mission to build a temperature controller.

controller.JPG
controller-on.JPG
smoker.jpg


The controller consists of the following (sorted by cost):

1  JLD612 PID Temperature Controller (came with 3ft K-Type Thermocouple)  [eBay]
1  Large Radio Shack project box   [Radio Shack]
1  A/C Extension cord   [Lowes]
1  25 amp Solid State Relay   [eBay]
1  Large Heat sink   [eBay]
2  30amp toggle switches   [Lowes]
1  12ft K-Type Thermocouple   [eBay]
1 pkg Ideal terminal kit   [Lowes]
1 tube heatsink grease   [Radio Shack]
3' 12ga single stranded cable   [Lowes]
3' 18ga double stranded cable   [Lowes]
1 pkg wire caps   [Lowes]


I built something nearly the same for my Brinkmann Gourmet. The only problem I found with running this way is inconsistent smoke. I plan on adding an Amazin Cold smoker to remedy that.

This way you can control the heat while still having consistent smoke output.

IMO it's a great budget smoker with these mods. The only thing else I think it could use is some insulation. I might try a welders blanket to see if that will help with temperature issues in the colder months.
post #75 of 75



Well let me show ya what i got here.

Its a lil chief, inside my smoker box. I only do this in the fall/winter/spring.

Otherwise, i use the box as a secondary smoker.

The vent on the back is a typical heater vent, adjustable.

Doing it this was, is one of my favorites. I leave in the top rack for cold smoking cheese, while smoking jerkey in the lil chief.

The temp gets pretty high inside if you close the vents in the back of the box, but i usually leave em wide open while doing cheese on that top rack.

Closed, and I'd say that box gets round 120, and the chief gets round 180. But I'm not a fan of those temps myself. I like the low and slow.
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